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Tender, juicy, succulent – is there any other way to eat lamb? My Slow Roasted Lamb Shoulder ticks all those boxes AND some. See that yummy looking crusty bit on top of the shoulder? Where the fat has rendered and you are left with a crispy herb crust…OMG…that is the bit that I hang around in the kitchen for after everyone has sat down at the table, hoping against hope that there is some left on the carving plate for me to steal without anyone noticing!
Actually, I took some creative licence with that statement, and me hanging around the kitchen after plates have been dished only happens in my mother’s kitchen with roast lamb, AND I think they’re on to me…I’ve been doing it for years!
The reason it only happens at my mum & dad’s house now is because in our kitchen my husband Peter is the one who carves the roast lamb AND he gives ME those bits on MY plate! He does keep a bit for himself (and probably eats some as he carves it which I chose to ignore) – but mostly he gives them all to me! Yay!
That’s what I call true love. Being selfless with the “best bits” of your roast lamb dinner.
Truth be told, he doesn’t just do it with this Slow Roasted Lamb Shoulder, or lamb in general. I get all sorts of little treats. What can I say? He’s one in a million.
I hope you enjoy this lamb as much as we do,
Suggested Accompaniment: Soft Parmesan Flatbread (No Yeast)
Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder with carrots - moist, tender, pull-apart lamb shoulder with a garlic, rosemary & cumin rub served with baby carrots and gravy
- 1.6 - 1.8 kg lamb shoulder (bone in) trimmed slightly
- 2 tsp fresh rosemary leaves
- 1/2 tsp cumin seeds
- 1/2 tsp rock salt
- 3 large garlic cloves
- 1 tsp olive oil
- 1 bunch dutch/mini/baby carrots scrubbed & peeled
- 1 1/2 tbsp plain/all purpose flour
- 1 - 1 1/2 cups beef stock (see notes)
- salt to taste
Pre heat oven to 140 c ff / 280f
Place rosemary leaves, cumin seeds, garlic, salt & olive oil into a mortar & pestle, and mash/grind until you have a course paste
Place lamb shoulder fat side up in a baking dish/roasting tray - click here to see the one I use - and rub all over with herb paste (including the bottom side)
Place a piece of baking/parchment paper on top of lamb, then cover entire baking dish/tray tightly with aluminium foil (see notes)
Bake for 3 hours, carefully remove the foil and baking paper and check lamb. It should be soft and fork tender, if not return to oven (with baking paper & foil) for a further 30 mins
Once lamb is tender, turn the oven up to 180c ff / 355f. Then add carrots to liquid which has collected in the base of the tin, baste the top of the lamb with some of this braising liquid & return lamb to the oven, uncovered and bake for a further 30 to 45 mins to form a slight crust on top and until carrots are cooked to your liking (see notes)
Remove lamb from oven & cover lightly with foil to rest while you make the gravy
To make the gravy, remove the braising liquid from the baking dish and reserve, skimming off any excess fat ( but reserving approx 1 1/2 tablespoons)
Add reserved lamb fat back to the roasting tin, add flour and mix to make a paste
Place baking dish on the stove over a low heat, and stir the flour mixture constantly over low heat until it starts to foam - about 2 -3 mins
Remove pan from heat and allow to cool just slightly, then mix in beef stock 1 - 2 tablespoons at a time (fully incorporating each time until you have no lumps - before you make the next addition) for the first approx 1/2 cup, then add remaining beef stock (see notes) and reserved braising liquid, stirring well to combine
Place baking dish back over low heat, and bring to boil while stirring & scraping up any flavour remnants from the base of the roasting tin and add salt if required
Carve lamb & serve with carrots & gravy
A quick note about covering the lamb with baking/parchment paper & then with aluminium foil. The baking paper is there to stop the highest point of the lamb sticking to the foil as it bakes. I usually make the piece of baking paper roughly the size of the roasting tin. The aluminium foil that I use to cover the roasting tin is a wider version than normal and so covers the entire tin & over the edges in one piece. The one I buy is 44cm / 17 inches wide, the normal version here in Australia is 30cm / 12 inches wide. (I buy the wider one to have on hand for stuff like this - once I found it in the supermarket!) If your foil isn't big enough to fit in one sheet, just do what I used to do and put two sheets of the smaller size together and tightly crimp up along one side (don't make any holes) then fold out and ta daaah! One big piece! With a seam down the middle. Simple.
When you remove your foil to put the lamb back in the oven uncovered, try to keep it one piece because you can use it later to cover the lamb as it rests.
The cooking times for this recipe will tend to vary a bit with the starting weight of your shoulder and/or fat to meat ratio. That is why I suggest checking the lamb at the 3 hour mark, and putting it back in the oven if it needs it. Same goes for the final cook - depends on the size of the lamb & how large your carrots are (and whether you like your carrots crunchy or not!).
Sorry - I have babbled on for a while - one last point about the amount of stock to put in the gravy. I have said from 1 cup to 1 1/2 cups of stock, and this is because it depends how much liquid (gold) collects in the roasting tin. Sometimes you get more than others - go figure! You could also make the gravy in a small saucepan if you wish, using the exact same method as for the roasting tin. The only extra thing I would do is put 1 - 2 tablespoons of warm/hot water into the dry roasting tin to bring up any flavour spots and then add that to your gravy when you add the braising liquid.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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